Corn Cranberry Muffins (no Wheat)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup yellow cornmeal (soak for 1 hour in two cups of water, drain use)
• 3/4 cup spelt flour or 3/4 cup rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs (or egg substitute)
• 1/4-1/2 cup water or 1/4-1/2 cup soymilk or 1/4-1/2 cup milk
• 4 tablespoons sugar
• 2 tablespoons oil
• 1/2 teaspoon vinegar
• 1 cup cranberries

Recipe

• 1 pre-heat oven to 350°f.
• 2 in a large bowl mix together flour, baking powder, baking soda, sugar and salt.
• 3 add in egg or replacer, cornmeal, oil, vinegar, and cranberries. mix and add in water or milk until desired consistency is reached. you want it to be smooth not too runny.
• 4 spoon mixture into lightly oiled muffin tins. bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
• 5 let cool for 5-10 minutes.
• 6 makes 6-8 muffins.